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Truly Madly Pizza: One Incredibly Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair Hardcover – April 7, 2015
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“We all know pizza is fun and delicious, but when you make it at home, it can also be quite healthy. Truly Madly Pizza inspires with dozens of dazzling, but doable, pizzas that you can feel really good about eating.” ―Ellie Krieger, nutritionist, host of the Food Network's Healthy Appetite and author of Weeknight Wonders
“As a self-proclaimed pizza lover, I'm simply swooning over Truly Madly Pizza. I love how Suzanne gives you the rundown on how to make the perfect crust and all her amazing combinations. First on my list is Broccoli Rabe with Soppressata and an Egg, and then the Sweet Potato and Sage with Pecorino. I smell a pizza party coming my way…” ―Paul Lowe, creator and editor-in-chief of Sweet Paul magazine and author of Eat and Make
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Top Customer Reviews
As good as the pizza is, however, there is another compelling reason to get this cookbook. I like to read cookbooks with a narrative, and the stories in this one are delicious too. You get a real sense of who Suzanne Lenzer is and she sounds like someone you'd really like to know. In fact, you'll probably wish you knew her well enough to drop by her apartment in New York on "pizza night" to share a few slices, a simple salad, some good wine, and a few stories with her and her husband Ken.
A friend gave me Truly Madly Pizza as a gift, and I'll be passing on the favor by making it a gift to other friends.
Suzanne Lenzer has been working behind the scenes for years with Mark Bittman at the New York Times and with various food magazines. "Truly Madly Pizza" is her first solo cookbook and it is terrific. As mentioned, the photography in this book is gorgeous. Suzanne not only is a professionally trained chef but also a food stylist and the images throughout the book are mouth watering and luscious. Unlike some cookbooks that present cuisine in a pretentious and lofty manner, these images illustrate down-to-earth, simple, wholesome food. Every ingredient is essential and allowed to shine just as it should in the food.
And the food is divine. Unlike some pizzas that end up more like casseroles, Lenzer has stripped the recipes down to the minimal essentials. This keeps the pizzas light, healthy and fresh. Her pizza recipes often follow a three-flavor profile such as "Pancetta with shaved brussels sprouts and teleggio", "Pears, maple-glazed pecans and pecorino" or "Summer squash with lemon zest and ricotta". By simplifying the recipes to 3-4 toppings, each ingredient is essential and offers balance. For example, in "Broccoli rabe, soppressata and an egg" we see how the bitter earthy greens balance the sweet rich egg and the salty meat.
Her dough recipe is not complicated either. Unlike some authors who dictate specific countries for flour and mandate long fermentation periods for the dough, Ms. Lenzer is more relaxed in her approach. I suspect this is intended to be non-threatening to home cooks unfamiliar with the craft of the pizzaiolo.Read more ›
Most Recent Customer Reviews
Like the best gourmet pizza - the crust is wonderful even though my oven only goes to 525 and it only took 7 minutes to cook. THE best pizza ever.Published 1 month ago by winnie
Lots of vegetable heavy pizzas. Didn't suit my taste. The basic dough recipe and a handful of others were useful.Published 3 months ago by Apollo
I made my first dough and it was eatable...I will work to perfection in...with timePublished 4 months ago by Helmut Steinberg
This book is fantastic! I love everything about it - from the beautiful cover to the last recipe! Perfect for holiday gift or birthday gift of any age. Read morePublished 5 months ago by Gina papalia
"Can we have homemade pizza again tonight?" is what my husband says. This book will change your eating out habits. Pizza delivery is a thing of the past. Read morePublished 6 months ago by Jim White
This book has changed the pattern of our dinners. In the past I could not be bothered with the dough, the kneading, the rising, the punching-down, the second rise etc. Read morePublished 7 months ago by Robert A. Lang